There is a local Washington farm that is still growing kale in a greenhouse, and I’ve been snatching it up every time I see it at our local food co-op. (If you are local, I’m talking about the fabulous PCC Natural Markets). Usually I simply make sauteed kale with some raisins and pine nuts, but…
Side Dishes
Scalloped Potatoes
Here is another “veganized” comfort food from my childhood – I’ve definitely been on a casserole kick lately, must be all the rainy weather we’ve been having in the Pacific Northwest! Many people seem to think that white potatoes are devoid of nutrition, but that is not the case at all! If you leave the…
Twice-Baked Potatoes
Twice-baked potatoes are the perfect combination of creamy mashed potatoes and hearty baked potatoes – the marriage of comfort food and elegance! Potatoes are an excellent source of potassium and iron, and contain a respectable amount of protein, fiber, and vitamin C as well. So dig in! Ingredients: 3 – 4 baking potatoes 1/2 cup…
Double Cornbread
If you like cornbread that’s a little bit sweet and very moist, this recipe is for you! I often serve this with a hearty soup, such as split pea soup, lentil soup, or vegan chili. If you prefer a smooth cornbread without corn kernels (or you don’t have any on hand), feel free to omit…
Sauteed Kale
Kale is abundant this time of year, and it is oh-so healthy! It is chock full of vitamin A, and has respectable amounts of calcium, iron, protein, potassium, and vitamin C. Not to mention all the phyto-nutrients in that dark green pigment! When I first tried to cook kale, I just steamed it and served…